Topic: Sodium bicarb vs yeast

[Clive77]

I do have another question (hope I don't qualify as being a troll!). Seeing that some people are against the use of yeast I'd like to know what is baking soda's effect when added to a dough (eg naan) and how does it react as opposed to yeast. What is it's advantage and are yeast and BS compatible?

[Peripatetic Phil]

I do have another question (hope I don't qualify as being a troll!). Seeing that some people are against the use of yeast

Do you have a reference for this, Clive (other than orthodox Hassidic Jews observing Kashrut on the use of Chametz or similar) ?

** Phil.

[Malc.]

Baking soda has a similar effect to yeast in creating carbon dioxide to raise the dough. You need an acidic component to start the chemical process. However baking soda can impart an unwanted taste to the dough and has to be used straight away.


Yeast consumes starch which are turned into alcohol and carbon dioxide, and works best with high gluten content found in bread flour, which is better suited to making a nice elastic dough to make your naan. It also taste better and will stand for a length of time without the need to be cooked straight away.

[Clive77]

Baking soda has a similar effect to yeast in creating carbon dioxide to raise the dough. You need an acidic component to start the chemical process. However baking soda can impart an unwanted taste to the dough and has to be used straight away.


Yeast consumes starch which are turned into alcohol and carbon dioxide, and works best with high gluten content found in bread flour, which is better suited to making a nice elastic dough to make your naan. It also taste better and will stand for a length of time without the need to be cooked straight away.

So basically it's thumbs up for yeast. I don't understand why some people seem to be against the use of yeast then. I must admit that having tried the 2 I would agree that the yeast naan is more supple and 'elastic' in general. Hadn't noticed any taste though. Anyway thanks for the info Axe.

[StoneCut]

Sorry, I know this is an old thread but I feel that this matter wasn't touched deeply upon enough, considering other discussions here.

Anyway, you can't just compare any yeast with baking soda or baking powder. There are different types of yeast to start with: actice dry yeast, instant dry yeast (mixed with flour it will make cheap "instant raise flour") and fresh yeast. Then there are even subcategories such as champagne yeast, bread yeast, beer yeast and so on. And, indeed, each tastes different and has slightly different properties.

When making pizza, for example, I personally prefer active dry yeast. Active yeast (dry or fresh) requires a little sugar of some sort and lukewarm water to get it going. When the liquid foams, it's ready - don't wait too long, about 5 minutes or so. If it won't create froth after ten minutes toss it away. Basically, active yeast is an actual living organism that munches sugar and gives off carbon dioxide in the progress. It's those farts that we want to make the dough puff up. The same goes for fresh yeast, which my wife prefers in pizza, but it tastes different: somewhat more "yeasty" - a further description of which would involve the smell of a female infection that includes the same keyword. Anyway, I find the taste can be pretty overpowering depending on your preparation technique or personal preference. If you don't like your pizza too crispy or dark, for example, then the fresh yeast will come through more than the active dry yeast in my experience. Again, my wife considers this to be a basic property of pizza and loves it but she also likes her pizza darker which changes the taste again. I do prefer fresh yeast when making bread. I haven't had a chance to try any specialized yeast although the champagne yeast would be great for some lemonade/drink projects I've planned.

As for the instant dry yeast - I've only used it a few times when making cookies or such. I wasn't too impressed with it because it tasted a bit strange or unfamiliar, I guess.

This brings us to baking soda and baking powder. Whereas active yeast required sugary water to get going, baking soda needs some sort of acid with which it chemically reacts and creates carbon dioxide in return, effectively creating the same effect. Obvious acids would be lemon or lime juce but you can create wonderfulmthings with the acid in buttermilk, too ... Theoretically, baking soda doesn't have any taste whatsoever but in reality you could describe it as only slightly "bitter" (is this really a taste or a feeling?). Baking *powder* is sort of an instant baking soda since it's a premix of baking soda and an acid (such as cream of tartar, which is apparently common in the UK?). Sometimes there's also corn starch in it. Funny fact: In Germany, where I live, most people aren't even aware that you can bake with baking soda (it has no such obvious name in German). We use it to treat gas (dissolve a big tablespoon in a small glass of water and chug it down) or to make bretzeln at home (that's not the pro way, though). Over here, baking powder is THE standard for any type of sweet bakery or similar that needs a leavener. You probably won't find any german baked cake recipe with yeast in it. I believe baking powder also has slightly different properties than yeast. It makes your baked goods "fluffier" but necessarily "doughier" which might be an explanation why some recipes call for both.

The point of me saying all this is that all different types of leaveners are useful. It all depends on what you are trying to achieve and what your personal preferences are like. Staying within the scope of this forum I would guess that most BIR kitchens probably use baking powder or baking soda for their naans and so on simply because it's very stable and doesn't change properties with age. It's also fairly taste-neutral, the bit of taste it gives off can be covered up with a bit more acid (lemon juice) and some more sugar of some type. Most pizza places will probably use active yeast (dry or fresh), on the other hand

[curryhell]

Thanks Stonecut.  I'm a little bit wiser for your thread and it explains a thing or two totally unconnected with naan making

[joshallen2k]

Personally for making naan, it has to include at least a smidgeon of instant dry yeast.

I have not found a naan recipe yet using just self-raising flour that does not end up cakey. I find that can't get the same airy rise without using yeast.

I also find that active dry yeast (the tiny brown balls, similar to mustard seeds) leaves a noticeable yeasty taste. The instant dry yeast (even tinier pellets) does not have that taste.

Having seen so many BIR recipes that don't use yeast, I have to believe thats the way they do it (as Stonecut says, its easier to control). However, I have yet to try one I've liked...

-- Josh